This is my take on simple Mexican Shrimp Ceviche Style Tostadas. Ceviche is typically cooks in the acid of the citrus juices. If I buy frozen shrimp, I prefer to poach the shrimp and create more of a salad of the ingredients. Also when you order ceviche you have to eat it immediately, this will keep its texture a bit longer. As a short cut, you can make this with cooked shrimp when pressed for time and any large sized shrimp will work, but just note that you many need to add a little more lemon and salt as frozen cooked anything can lose it’s taste depending on how long it’s been frozen.
What is Ceviche?
Ceviche is a very popular and delicious fish dish popular all over Latin America. All coastal countries or states have their own regional version of Ceviche. All the way down to Peru where it is believed to be its birthplace. What is common with most varieties is that the fresh fish is macerated in citrus juices and in essence “cooks” in the acid. It typically “cooks” for about 1-2 hours depending on the seafood and consumed immediately. Typically Mexican style Ceviche is served atop tostadas or with crackers with a little salsa like Cholula (my favorite). For my Shrimp Ceviche Style Tostadas, I’ve taken the guesswork out of macerating the fish and created more of a salad of the ingredients.
Here in Los Angeles, there are many places to enjoy good, fresh ceviche. One of our favorites to enjoy ceviche is La Tostaderia in Grand Central Market. Another favorite place is that serves up a platter with fish, shrimp and octopus ceviche and is just amazing is in Long Beach, Los Compadres on Anaheim St.
What are Tostadas?
Tostadas are crisp toasted or fried corn tortillas. Corn tortillas will only yield a crisp good enough to hold the weight of ceviche or beans and toppings. I’ve seen the tortillas toasted on the grill and deep fried. If you live in Southern California, most chain or Latin grocery stores have ready made tostadas on the same end cap where corn tortillas are found. If you can’t find tostadas and want to make your own, I suggest either baking them to a crisp in the oven with a generous spray of canola oil and bake the tortillas until the texture is that of a tortilla chip, about 20-30 minutes. And speaking of tortilla chips, this dish a great for a crowd. I would suggest using smaller shrimp, like medium, and serving with tortilla chips.
Tips for Making Shrimp Ceviche Style Tostadas
- Buy deveined shrimp. Deveining shrimp takes time, so if you can remove this chore, it’s ideal.
- Cook shrimp with shell on. Peel after the shrimp after they are cooked. This yields better flavor from the shell.
- Chop all the veggies before you start cooking the shrimp. This dish comes together quickly.
This is an easy, anytime fresh dish that is delightfully beautiful and delicious to enjoy. If you love shrimp, check out this mouthwatering Chutney Glazed Bacon Wrapped Shrimp, another easy and impressive starter option.
Shrimp Ceviche Style Tostadas
- 1 1/2 lb shrimp, raw jumbo, 13-15 per pound, deveined
- 1 cup cucumber peeled, seeded, chopped
- 1/3 cup red onion sliced thinly
- 1/2 cup cilantro leaves chopped
- 1 whole roma tomato seeded and chopped
- 1 large avocado peeled, sliced
- 3 whole radishes thinly sliced
- 1 fresh Jalapeño, seeded, veins removed finely chopped (OPTIONAL)
- 1 whole garlic fresh, minced
- 1/2 tsp salt kosher
- 1/2-1 tbsp avocado oil or extra virgin olive oil
- 2-3 whole limes, fresh juice of
- 8 tostadas home made or store bought
How to prepare shrimp
- Over medium high heat, in a 6qt pot, add water and a pinch of salt.
- When water starts to boil, add defrosted, deveined shrimp and cook 4-6 minutes depending on size. Shrimp will be done when they turn pink and the backs (where the vein was) starts to open a bit.
- Remove from heat, drain and add to ice water bath to stop the cooking.
- When cooled, remove the shells and tail from each shrimp. Set aside.
- When all the shrimp have been removed from shells, chop into thirds and place in large bowl.
How to make the ceviche
- To the large bowl with chopped shrimp, add the red onion, radish, chopped tomato, cucumber, minced garlic, avocado oil, lime juice, cilantro leaves, jalapeno (optional) salt and pepper.
- Toss gently, taste for salt and lime juice, add if needed.
- Chill for 15 minutes.
- Serve on top of tostadas, and top with thinly sliced avocado, salsa and extra squeeze of lime.
All content and photographs ©Claudia’s Table and claudiastable.com
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